1 T chopped fresh marjoram or 1 tsp. dried marjoram
1 tsp. minced garlic
Salt and pepper, to taste
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 c chopped pecans
Simmer Balsamic Vinegar in heavy small saucepan over medium heat until slightly reduced, about 3 minutes. Pour Balsamic Vinegar into a large bowl. Whisk in EVOO, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
Cook asparagus in large pot of boiling water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again.
Add asparagus and bell pepper to dressing; toss to blend well.